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Buckwheat Flatbreads With Butternut Squash, Cranberries And Sunflower Seeds
RUDE HEALTH11Ingredients
55Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 80 grams buckwheat flour (Rude Heath Sprouted)
- 80 grams plain flour
- 1 pinch fine sea salt
- 1 Tbsp. olive oil
- 100 mL water
- 500 grams butternut squash (peeled and diced, prepared weight)
- 1 red onion (peeled and sliced)
- 2 Tbsp. olive oil
- 20 grams sunflower seeds
- 35 grams dried cranberries
- olive oil (Extra, for drizzling if desired)
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